BBQ Pulled Pork
1 small (around 750g) Boneless Pork Joint (or 500g Skinless Pork Loin)
15ml Olive Oil
20g Butter / Olive Oil
100g Shallots, finely diced
400g Tinned Chopped Tomatoes / Passata
2 Garlic Cloves, finely chopped (or 5g Garlic Puree)
2 tsp Smoked Paprika or 2 tsp Ketoroma BBQ Blend
1/4 tsp Hot Chilli Powder
30ml Apple Cider Vinegar
10g Truvia / Natvia / Pure Via Sweetener or 1-2 Monkfruit Sweetener Drops
Preheat the oven to 170°C.
Heat the 15ml olive oil in a large pan and sear the pork on all sides. Transfer this to an ovenproof dish whilst you make the sauce.
Heat the 20g butter / olive oil in a saucepan and fry the onions & garlic for 2-3 minutes to soften but not brown. Add the tomatoes / passata, spices, vinegar and sweetener, and bring to the boil.
Reduce the heat, cover with a lid and allow to cook for 8-10 minutes. If you want to make a smooth sauce, allow this to cool before either blending in a jug blender or use a stick blender.
Pour the sauce around the pork, cover tightly with foil and bake for 90-120 minutes. If using the pork loin, you may need to add a little extra liquid to prevent the sauce from drying out.
Remove the foil. If you've used a joint with skin, remove this by running a knife between skin & meat and place on another baking tray to crisp in the oven.
Using a couple of forks, begin to break the meat apart and spoon the sauce over the meat. You can return the dish to the oven if you want to reduce the sauce a little.
Nutrition per serving
Calories 329, Carbs (net) 5 grams, Protein 43 grams, Fat 15 grams